JP5979930B2 - White mold cheese and method for producing the same - Google Patents

Description

  The present invention relates to white mold cheese and a method for producing the same.

  White mold cheeses such as Camembert cheese and brie cheese that grow white mold on the surface are characterized by their unique flavor and texture. In general, as a method for producing white mold cheese, two production methods, a traditional production method and a stabilization production method, are known. The difference is that the traditional process lowers the minimum pH of the cheese curd to about 4.6, whereas the stabilizer process maintains the minimum pH of the curd above 5.0.

  As a quality problem of white mold cheese, there is a phenomenon (so-called running) in which the cheese melts from the cut surface. This is caused by the fluidization of the white mold cheese content, and when the cut white mold cheese is placed on a plate, the contents flow out, resulting in a significant drop in commercial value. become. In general, it is known that white mold cheese is less likely to run when using the stabilizer manufacturing method than using the traditional manufacturing method. This is because, in the stabilizer manufacturing method, the amount of calcium ionized during cheese curd manufacturing and flowing out with whey is reduced compared to the traditional manufacturing method, and as a result, it is formed between sub-micelles when the pH reaches near neutrality after the fermentation process. This is considered to be because the binding of calcium phosphate increases and the tissue becomes firm as a whole cheese and running is less likely to occur.

As a method of suppressing such running, when running is a lot of moisture contained in white mold cheese or when aging progresses and protein is degraded, it tends to occur, so the product moisture is lowered, aging It is necessary not to proceed. However, when the moisture value is lowered, there are problems that the production yield is lowered and the texture of the cheese tends to be hard. Moreover, in the method which does not advance aging so much, since the flavor of cheese by aging does not fully express, the problem that the flavor of cheese will become weak arises. Therefore, coexistence of running suppression and a good flavor and texture is a technical problem with difficulty. Even if the stabilizer manufacturing method is used, the high-moisture white mold cheese has a problem that it is greatly deformed and loses its commercial value, and a sufficient running suppression effect is not obtained.
In white mold cheese, there is known a method (Patent Document 1) for improving shape retention at room temperature by adding lactoperoxidase. However, in this method, it is necessary to add lactoperoxidase separately. In general, it is not used.

JP-A-10-215767

An object of the present invention is to provide a mildew-type cheese in which running is suppressed even when the moisture content is high (53-57%) and / or high maturity (ripening 22-28), and a method for producing the same. To do.
In the present invention, white mold cheese is a natural cheese defined by “Ministerial Ordinance on Component Standards of Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52)”. It includes all types of cheese that grow molds, such as camembert cheese and brie cheese.
In the present invention, the “cheese center” means an inner portion of the white mold layer.

In order to solve the above-mentioned problems, the present inventors have found that the running of the central portion inside the white mold layer can be suppressed by homogenizing the cheese milk, and the present invention has been completed.
That is, the present invention includes the following aspects.
(1) White mold cheese having a moisture content of 53 to 57% and / or a maturity of 22 to 28 and an average fat globule diameter at the center of the cheese of 4.0 μm or less.
(2) The white mold cheese according to (1), wherein the white mold cheese is sterilized after the fermentation step.
(3) The white mold cheese according to (1) or (2), wherein the fat content (FDM) in the solid content is less than 62%.
(4) The initial cheese product temperature is 10 ° C., and the running amount when this is left to stand at 20 ° C. for 20 minutes is 5% or less of the cheese weight (1) The white mold type cheese in any one of-(3).
(5) The white mold cheese according to any one of (1) to (4), wherein the cheese weight after the fermentation step is 200 g or less.
(6) The white mold cheese according to (1) to (5), wherein the white mold cheese is Camembert cheese or Brie cheese.
(7) The milk content is 53 to 57% and / or the maturity is 22 to 28, and the average fat globule diameter at the center of the cheese is characterized by using homogenized milk as the cheese milk. The manufacturing method of white mold type | system | group cheese whose is 4.0 micrometers or less.
(8) The method for producing white mold cheese according to (7), wherein the homogenization pressure in the homogenization treatment is 1.0 to 10.0 MPa.

In the present specification, the “fat content” is a value measured by the Rose Gottlieb method. Further, “maturity” is a value obtained by the following equation.
Maturity = (soluble nitrogen) / (total nitrogen) × 100

  In the present specification, “fat globule diameter” refers to the diameter of fat globule observed with a scanning electron microscope of cheese, and “cheese milk” refers to raw milk or ingredient-adjusted milk used as a raw material for natural cheese.

The mildew-type cheese of the present invention is one in which running at the center is suppressed without excessively reducing moisture and / or ripeness.

As cheese milk used as a raw material for the mildew-based cheese of the present invention, in addition to raw milk (raw milk), concentrated milk, skim milk mixed with products containing a lot of milk fat such as butter and cream, etc. for cheese production Any of those used can be used.
The present invention is characterized in that cheese milk is used after being homogeneously processed. Such a homogenous treatment of cheese milk is performed in the production of blue mold cheese that needs to be strengthened quickly, because the curd during cheese production becomes soft and the flavor tends to become strong, This is not usually done with white mold cheese.

The method for homogenizing cheese milk is not particularly limited, and normal homogenization of raw milk may be applied as it is, and for example, processing such as heating to 60 ° C., homogenization, sterilization, and cooling is performed. be able to. In the present invention, when the average fat globule diameter is 4.0 μm or less, a running suppression effect can be expected. Therefore, the homogenous pressure may be appropriately adjusted so that the average fat globule diameter is 4.0 μm or less. The homogeneous pressure is preferably 1.0 MPa to 10.0 MPa. Increasing the homogenous pressure excessively is effective in suppressing running, but may affect the flavor.
In addition to a homogenizer that applies high pressure to cheese milk (homogenizer), a homogenizer that reduces fat globules with a high-speed shearing force (homomixer) can also be used as a homogenizing apparatus.

The mildew-type cheese of the present invention is made from a homogeneously processed cheese milk, but the other steps may be performed in accordance with a general method for producing mildew-type cheese. For example, starter lactic acid bacteria, milk coagulation enzyme, and white mold are added to sterilized cheese milk to produce cheese curd, and the resulting cheese curd is poured into a mold and molded, and after whey is removed, a salting step is performed. Proceed with aging to obtain white mold cheese. Various techniques have been devised for the salting process and the method for adding mildew, and any of them can be used.
In addition, in this invention, since the water | moisture-content value of a cheese curd becomes high and becomes too soft by the homogeneous process of cheese milk, cheese manufacturing process temperature is made about 2-4 degreeC higher than usual, or from cheese curd. In the step of discharging whey, the final white mold cheese product is adjusted to have a moisture content of 53 to 57%, for example, by appropriately lengthening the standing time of the cheese curd after cutting.

About the mildew type cheese manufactured by the above methods, in order to make it suitable for a preservation | save and distribution | circulation, you may sterilize. The sterilization treatment is generally performed after the fermentation process and is performed so that the product temperature at the center is 80 ° C. or higher, but is not particularly limited thereto.
Moreover, it is also possible to make the white mold type | system | group cheese into the form which cut into about 6-12 pieces and carried out the aluminum packaging during the fermentation process or after a fermentation process.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the examples are one aspect of the present invention, and the present invention is not limited to the examples.

Cheese milk adjusted to have a fat content of 3.3% and a protein of 3.2% was heated to 60 ° C., and 1.0 MPa (Example product 1), 3.5 MPa (Example product 2), 6.0 MPa ( Example product 3) Homogenization was performed at 10.0 MPa (Example product 4).
Then, it sterilized at 72 degreeC for 15 second, and cooled to 30 degreeC. 100 kg of cheese milk was inoculated with lactic acid bacteria starter, and rennet and mildew were inoculated when the pH reached 6.40. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece the next morning was 115 g. The minimum pH of the curd was 4.52. Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and walnuts were wrapped in a film after sufficiently growing white mold, followed by fermentation at 12 ° C. The Camembert cheese of Example products 1 to 4 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the water content was 54% and the maturity was 24, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.

[Comparative Example 1]
Cheese milk with ingredients adjusted to 3.3% fat and 3.2% protein is heated to 60 ° C. and homogenized at 0.0 MPa (Comparative Product 1) and 0.5 MPa (Comparative Product 2), respectively. Went. Then, it sterilized at 72 degreeC for 15 second, and cooled to 30 degreeC. 100 kg of cheese milk was inoculated with lactic acid bacteria starter, and rennet and mildew were inoculated when the pH reached 6.40. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece the next morning was 115 g. The minimum pH of the curd was 4.55. Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and walnuts were wrapped in a film after sufficiently growing white mold, followed by fermentation at 12 ° C. The Camembert cheese of Comparative Example Product 1 and Comparative Example Product 2 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the water content was 54% and the maturity was 24, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.

[Test Example 1]
About the example goods and the comparative example goods, generation | occurrence | production of running was evaluated with the following method.
(1) Each sample was held at an ambient temperature of 10 ° C. after measuring the weight (cheese weight), and the product temperature was set to 10 ° C.
(2) Then, the cut surface was divided into two equal parts and allowed to stand at an ambient temperature of 20 ° C. for 20 minutes.
(3) The cheese that flowed out from the cut surface after standing for 20 minutes was cut out and the weight (running weight) was measured.
(4) The running rate was calculated by (running weight / cheese weight) × 100.
The obtained results are shown in Table 1.

  From the results of Table 1, in Comparative Examples 1 and 2 having a homogeneous pressure of 0.0 MPa and 0.5 MPa, the average fat globule diameter was 4.0 μm or more, and the running rate was 5.0% or more. On the other hand, Example product 1 to Example product 4 homogenized at a homogeneous pressure of 1.0 MPa or more have a fat globule diameter of 4.0 μm or less and a running rate of 5.0% or less. did it. From these results, it became clear that the running of the cheese can be effectively suppressed when the fat globule diameter is 4.0 μm or less.

Cheese milk adjusted to have a fat content of 3.3% and a protein of 3.2% was heated to 60 ° C., and 1.0 MPa (Example product 5), 3.5 MPa (Example product 6), 6.0 MPa ( Example product 7) Homogenization was performed at 10.0 MPa (Example product 8).
Then, it sterilized at 72 degreeC for 15 second, and cooled to 30 degreeC. 100 kg of cheese milk was inoculated with lactic acid bacteria starter, and rennet and mildew were inoculated when the pH reached 6.40. Cutting was performed after rennet coagulation, and filling was performed so that the weight per piece in the next morning was 125 g. The minimum pH of the curd was 4.55. Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and walnuts were wrapped in a film after sufficiently growing white mold, followed by fermentation at 12 ° C. The Camembert cheese of Examples 1 to 4 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the water content was 57% and the maturity was 28, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.

[Comparative Example 2]
Cheese milk with ingredients adjusted to 3.3% fat and 3.2% protein is heated to 60 ° C and homogenized at 0.0 MPa (Comparative Product 3) and 0.5 MPa (Comparative Product 4), respectively. Went. Then, it sterilized at 72 degreeC for 15 second, and cooled to 30 degreeC. 100 kg of cheese milk was inoculated with lactic acid bacteria starter, and rennet and mildew were inoculated when the pH reached 6.40. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece of the next morning the next morning was 120 g. The minimum pH of the curd was 4.55. Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and walnuts were wrapped in a film after sufficiently growing white mold, followed by fermentation at 12 ° C. The Camembert cheese of Comparative Example Product 3 and Comparative Example Product 4 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the water content was 57% and the maturity was 28, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.

[Test Example 2]
About the example goods 5-8 and the comparative example goods 3-4, generation | occurrence | production of running was evaluated by the method similar to Test example 1. FIG. The results are shown in Table 2.

From the results of Table 2, in Comparative Examples 3 and 4 having a homogeneous pressure of 0.0 MPa and 0.5 MPa, the average fat globule diameter was 4.0 μm or more, and the running rate was 5.0% or more. On the other hand, in Example product 5 to Example product 8 that were homogenized at a homogeneous pressure of 1.0 MPa or more, the fat globule diameter was 4.0 μm or less, and the running rate was also suppressed to 5.0% or less. did it. From these results, it became clear that the running of the cheese can be effectively suppressed when the fat globule diameter is 4.0 μm or less.

Claims (8)

  White mold cheese having a moisture content of 53 to 57% and / or a maturity of 22 to 28 and an average fat globule diameter at the center of the cheese of 4.0 μm or less.   The white mold type cheese according to claim 1, wherein the white mold type cheese is sterilized after the fermentation step.   3. White mold cheese according to claim 1 or 2, wherein the fat content (FDM) in the solid content is less than 62%.   The initial cheese product temperature is 10 ° C, and the running weight when this is left to stand at 20 ° C for 20 minutes is 5.0% or less of the cheese weight. The white mold cheese according to any one of 3 above.   The white mold type cheese according to any one of claims 1 to 4, wherein the cheese weight after the fermentation step is 200 g or less.   The white mold type cheese according to claim 1, wherein the white mold type cheese is camembert cheese or brie cheese.   As the cheese milk, homogenized milk is used, the water content is 53 to 57% and / or the maturity is 22 to 28, and the average fat globule diameter in the center of the cheese is 4. The manufacturing method of white mold type | system | group cheese which is 0 micrometer or less.   The method for producing white mold cheese according to claim 7, wherein the homogenization pressure in the homogenization treatment is 1.0 to 10.0 MPa.